Broccoli Slaw with Ramen

5 from 1 review

This Broccoli Slaw with Ramen recipe is perfect for summer. It’s packed with vegetables and protein and the simple dressing is full of flavor. Perfect for food prep and tastes great as leftovers.




1 (10oz) bag of broccoli slaw
1 cup thinly sliced carrots
1 cup thinly sliced red peppers
1/2 cup green onions, sliced
1 can great northern beans (drained and rinsed)
2 cups cooked chicken, diced
1 or 2 packages of crumbled ramen noodles (discard seasoning package)
1/3 cup avocado oil
1/4 cup rice vinegar
2 cloves garlic, minced
2 Tbsp soy sauce
12 Tbsp honey or maple syrup (to taste)
pinch of salt and pepper to taste

optional for dressing – squeeze of lime juice or fresh ginger or sriracha for spice
chopped peanuts or slivered almonds to garnish


  1. In a large bowl, combine broccoli slaw, carrots, peppers, green onions, beans, chicken, crumbled ramen noodles and stir to combine.
  2. In a small bowl or jar, combine oil, vinegar, soy sauce, garlic and 1 Tbsp honey. Shake or whisk vigorously and taste. Add more honey if needed for a sweeter dressing and any extras like ginger,lime or sriracha.
  3. Pour dressing over salad and mix until everything is well coated. If you don’t like lots of dressing, start with 3/4 of the dressing, stir and add more if needed.
  4. Refrigerate at least 1 hour before serving. Top with chopped nuts just before serving.


  • Use one or two packages of ramen noodles depending on how many noodles you want. I usually use one package and then half of another.
  • If you don’t have broccoli slaw you can sub a mix of kale and shredded cabbage.
  • If you don’t have white beans, sub cannellini beans or chickpeas.